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Shrimp with Lobster Sauce


Shrimp with Lobster Sauce

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4

Ingredients:

  • 1 ½ teaspoons cornstarch
  • 2 teaspoons cooking sherry
  • 1 pound medium shrimp - peeled and deveined
  • 4 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • ¼ pound ground pork
  • 1 cup water
  • 2 tablespoons soy sauce
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons cornstarch
  • ¼ cup cold water
  • 1 egg, beaten

Instructions :

  1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
  2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
  3. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.


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